Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

Spinach doesn't have to be the only leafy green worthy of a creamy spotlight. Kale, with its hearty leaves and faintly bitter ...

It started one January, during that post-holiday period when you need to nourish the soul but at the same time whittle off the residue of holiday truffles still riding on your hips. I wandered into my ...

Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad ...

I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer “yes,” as I always have except for ...

Knowing how to cook beets three ways — boiling, steaming, and roasting — is a great back-pocket culinary skill that lends itself to thousands of recipes. Whether you’re making a wintery salad with ...

Preheat the oven to 350 degrees. Submerge the kale, chard, mustard greens, and beet greens in water, and agitate to remove any dirt. Drain greens; cut out large ribs, and tear leaves into large pieces ...

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink. Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until ...

1. Heat oven to 425 F. Line a baking sheet with foil. 2. Spread beets and green beans onto the pan. 3. Drizzle with olive oil then season with salt and pepper. 4. Roast for 20 minutes or until beets ...

This Green Beans Salad with Beets and Pistachios makes for a beautiful, mouthwatering and healthy side dish during the ...